Pasta Al Forno – An Aubergine Pasta Bake

This pasta al forno recipe combines penne rigate pasta, a hearty aubergine ragu and plenty of mozzarella cheese. This incredibly tasty aubergine pasta bake is fantastic meat-free comfort food that can be made in advance.

Al Forno is an Italian phrase that refers to food that’s been baked in the oven. So pasta al forno really just translates as pasta bake.

Pasta al forno has long been a favourite of my family. A serving of piping hot saucy pasta laden with golden melted cheese, fresh from the oven, is pure comfort food. It’s no wonder this dish is always greeted with excitement in my household.

My daughter recently came home absolutely raving about a beef pasta al forno she enjoyed at school, and it was then that I thought about creating this meat-free aubergine pasta bake.

Why this Recipe is Worth Making

This vegetarian aubergine pasta bake is as easy to make as a classic beef pasta al forno. But despite being meat-free, this aubergine variation delivers a hearty and full-flavoured meal.

The recipe presented below will satisfy four people with healthy appetites. But it can also be doubled to serve a larger crowd should you be looking for an easy and filling main course to serve to guests or a larger household.

This pasta al forno recipe is a stand alone meal with no side dish essential as it is already crammed full of healthy vegetables. If you do feel like adding a side, a simple green salad will suffice. Easy!

Ingredients

Rich in vegetables, note that the aubergine ragu used in this recipe comprises minced aubergine and mushrooms along with chunks of aubergine and red pepper. This ensures the sauce has plenty of robust texture with delightful hunks of healthy veggies scattered throughout.

I used penne rigate pasta in this aubergine pasta bake, as it marries well with the rich ragu sauce. The pasta type can be varied though – ziti, fusilli and rigatoni will all work out fine too. Just use the same quantity listed.

I’ve chosen buffalo mozzarella as it has a stronger flavour than standard mozzarella. It’s a great partner to the robust ragu in this bake.

Step by Step Instructions

Part of the beauty of any pasta al forno recipe is that the hard work is done before it goes into the oven. Once assembled, it takes 30 minutes to bake, leaving plenty of time for tidying up before serving.

Please Note: this recipe requires the dried pasta to be pre-cooked before adding to the sauce. Simply tip it into a large pan of boiling salted water and cook for 1-2 minutes less than the recommended time on the pack. It should be al-dente (firm but with a little bite left). Drain and set aside.

Next, follow these simple instructions for this aubergine pasta bake:

Step 1: finely dice the shallot and mince the garlic. Deseed and chop the pepper into pieces approx 1 cm square. Take half of the aubergine and chop into chunks around 1 cm cubed. Mince the remaining aubergine and the mushrooms in a food processor (chop roughly before adding)

Step 2: Fry the shallot in a little oil for 2-3 minutes until beginning to soften. Add the minced garlic, fry for another minute then add the minced aubergine and mushrooms. Fry, stirring occasionally for 5 minutes, then add the pepper and aubergine chunks and fry for a further 5 minutes, stirring frequently

Step 3: Add 150 ml of stock to the pan along with the tinned tomatoes, herbs, chilli flakes, salt, pepper and tomato puree. Stir and let cook gently for 15-20 minutes, adding more stock if the sauce looks to be drying out or getting too thick. If the sauce looks too thin, cook a little longer to thicken

Step 4: Once the vegetables are tender and the sauce looks thick enough to coat the pasta nicely, stir through the pesto, pine nuts and black olives. Next, add pre-cooked pasta, mix thoroughly and transfer to an ovenproof baking dish

Step 5: Tear the mozzarella into pieces and dot over the top of the pasta. Cover with a lid (or foil) and bake for 20 minutes, then uncover and bake for a further 10 minutes until the cheese turns golden in places

Scatter fresh herbs over the pasta bake and serve at the table straight from the baking dish for maximum comfort vibes.

Expert Tips and FAQs

Expert Tips

Pasta al forno is a classic recipe that appeals to most people. To make your pasta bake stand out from the crowd keep the following tips in mind:

• the pasta will continue to absorb liquid from the sauce in the oven. For this reason, when boiling in the pan of water cook the pasta until barely al-dente. By retaining a definite bite to it here, your pasta will turn out perfectly cooked, rather than overcooked (soggy), when it is served
• And remember that when boiling the pasta, the exact cooking time varies depending on the brand and size. Check your pack instructions for a guide and test for doneness several minutes ahead of this recommended time
• Ensure the sauce is not too thick or too thin. Add a splash more stock to thin it out if it looks too thick and cook for a little longer if the sauce appears too watery and thin
• To cut down on washing up use a pan that can go from the hob to the oven. I use a large cast iron casserole pot
• To prevent this aubergine pasta bake from drying out in the oven, ensure it is covered for the first 20 minutes of the cooking time. Remove the lid/ foil for the final 10 minutes just to allow the cheese to pick up a little colour

Frequently Asked Questions

Variations on this Vegetarian Pasta Bake

• To make this pasta al forno vegan, simply replace the cheese with a suitable vegan alternative and use a vegan red pesto
• Make it nut-free by leaving out the pine nuts and swap the red pesto for 1 tbsp finely diced sun-dried tomatoes (drained from their preserving oil)
• To make this pasta bake gluten-free swap the regular pasta for gluten-free pasta. Double-check the other jarred/ tinned ingredients to ensure they are gluten-free

More Comforting Veggie Mains to Try

• Vegetarian Rogan Josh with Black Lentils & Aubergine
• Vegan Lentil Shepherd’s Pie
• Lentil & Olive Stew
• Cheesy Vegetable Potato Pie

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